I have been making chicken fried steak for a long, long, time. And as good as it always has been, it has been fine tuned to the nth degree, at least to my tastes. Crispy and covered with sawmill gravy, it is the perfect foil for mashed potatoes. I could eat my weight in this.
Just a note about why to season to taste with the salt- Cajun spice is notorious for wild variations in salt. Add the Cajun spice first and see if it still needs any. You can always add more, but you can’t take it out.
What else can I say?
- 2 beef cube steaks, pounded extra if you like (I do!) (about 12-16 ounces beef)
- 1 large egg
- 2 tablespoons milk
- 1 1/4 cups flour
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 1 tablespoon Cajun spice
- salt to taste
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon Cajun spice
- salt to taste
- 3 cups whole milk
- Whisk eggs and stir in milk in a shallow dish big enough to dip the meat.
- Stir together seasoned flour and place in another shallow dish.
- Dredge the patties in flour, shake off excess, dip in egg wash, the coat in flour again.
- Heat oil 1/4 inch deep in a nonstick skillet and pan-fry patties over medium heat until golden and cooked through, then drain.
- To make gravy, melt butter in a skillet then whisk in the flour and seasonings and whisk over low heat until it is the color of peanut butter.
- Whisk in cold milk and continue to stir over low heat until mixture boils; boil one minute or until thickened.
- Serve gravy over chicken fried steak and traditionally with mashed potatoes.
- Biscuits and country green beans make good sides.
From the kitchen of palatablepastime.com
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